Yield: 8 servings
|2 packs||(10-oz.) Frozen petite peas; thawed OR: 4 lbs. (unshelled weight) early peas, shelled|
|¼ cup||Fresh parsley; minced|
|2 tablespoons||Soy bacon chips; softened by soaking in hot water, covered, 10 minutes, then drained|
|¼ cup||Garlic guilt-free bread spread (see sep. recipe)|
|x||Freshly ground black pepper|
In a large, heavy skillet, cook the peas with about one-third cup water over medium heat, covered, for 5 minutes (for frozen; 10 minutes for fresh), or just until tender and still bright green.
Drain off any remaining water. Stir in the parsley, soy bacon chips and the spread. Toss well with salt to taste and a few twists of the pepper mill. Serve immediately.
Nutritional analysis per serving: 54 calories, 4g protein, 0g fat, 9g carbohydrate.
Source: "The (Almost) No Fat Holiday Cookbook" by Bryanna Clark Grogan (Book Publishing Co., 1995, $12.95), as seen in the Corydon Ireland column in THE OLYMPIAN, 7/12/95.
Typed by iRis gRayson
Submitted By IRIS GRAYSON On 07-16-95